Salmon with Roasted Tomatoes and Beans

As part of my desire to eat like a true European I've decided to attend the weekly farmer's market. Typically I love browsing a good market, but browsing is all I do. Now, upon turning over my new leaf, I've actually purchased my first batch of fresh, seasonal, locally grown vegetables. I can't say I'm anything less than in love.

The funny thing about farmer's markets, I've learned, is you never really know what will be there. Which vegetables will look the best and the freshest at the most appealing price. Suddenly, your meal plan is thrown out the door as the carrots are iffy but the tomatoes are singing your name.

So, I threw out the "before I shop meal plan." I went to the market and bought what caught my eye. Then, I went to the grocery store and thought "what meat would go with this?" And then I bought that. So far, it's been perfection.

Tonight was all about the tomatoes, my absolute favorite summer treat. For the first time in my life I actually paid the higher price for heirloom tomatoes. Sweet, delicious, purely tomato-y heirloom tomatoes. And thinking about my European idols, threw in some fresh herbs, white beans, and olive oil and whacked it all in the oven until golden. Who knew cooking could actually be easy?

Salmon with Roasted Tomatoes and White Beans (Serves 2)

Adapted from Italian Food Forever

• 3 heirloom tomatoes, cut into wedges
• 2 T olive oil
• 1/2 can of white beans (~1 cup)
• 1 T chopped fresh basil
• 1 T chopped fresh parsley
• Salt and pepper
• 1 T butter
• 8 oz salmon

Preheat the oven to 400*

Put the tomato wedges into a large cast iron pan. Drizzle with olive oil and roast for 25 minutes.

Remove pan from oven, add the beans, basil, parsley, salt and pepper and roast for 15 more minutes. Remove from oven.

Heat non-stick pan over medium high heat. Melt butter. Salt and pepper both sides of the salmon. Cook in the melted butter ~2 minutes each side.

Divide tomato and beans between 2 plates. Top with 1/2 of the salmon each.